Happy spring, and welcome to the March edition of Monthly Cheese Roundup! I've found myself a bit overwhelmed by cheese lately, since Cheese of the Month Club keeps sending me disgusting blue cheeses that no one wants to eat. (Have considered feeding them all to Buttons, but Johnny quickly shot this idea down.) The refrigerator's cheese drawer (yes, I've dedicated a whole drawer to the cheese) is currently full of Roquefort, Stilton, Lindberg, and all kinds of other nastiness. (I just realized I forgot to post about February's cheese shipment. Sorry. It was smelly and gross.)
Happily, I think this month's cheese shipment will be devoured quickly. I received Red Leicester, Brie, and Saint-Marcellin. The Red Leicester is definitely my favorite- it tastes like a very sharp and delicious Cheddar. I have been eating it with no accompaniment, but my cheese newsletter recommends pairing it with brown ale. I'll take any excuse to buy beer! The Brie is good, too- soft and creamy. I've found a number of recipes for it, but I think I'm going to try Brie and Asparagus in Phyllo from chef Robert Irvine. (That is, if I can find phyllo here in rural Oklahoma.)
At this point I must make a confession: I am writing this post without having eaten the Saint-Marcellin. I'm a little bit afraid of it. It smells kind of weird, and according to the cheese newsletter, is wrapped in some kind of decomposing grape leaves. (Cheese is INSANE, ya'll. INSANE.) Everything I've read online about it describes it as "complex" and "extravagant". So I imagine I'll get around to tasting it soon (maybe even tomorrow), but I am definitely intimidated by it. (Thanks for ruining my appetite for cheese, Lindberg!!!)
And that does it, folks! I highly recommend Red Leicester if you can find it, and I think everyone could use more Brie in their life. Happy cheesing!
Happily, I think this month's cheese shipment will be devoured quickly. I received Red Leicester, Brie, and Saint-Marcellin. The Red Leicester is definitely my favorite- it tastes like a very sharp and delicious Cheddar. I have been eating it with no accompaniment, but my cheese newsletter recommends pairing it with brown ale. I'll take any excuse to buy beer! The Brie is good, too- soft and creamy. I've found a number of recipes for it, but I think I'm going to try Brie and Asparagus in Phyllo from chef Robert Irvine. (That is, if I can find phyllo here in rural Oklahoma.)
At this point I must make a confession: I am writing this post without having eaten the Saint-Marcellin. I'm a little bit afraid of it. It smells kind of weird, and according to the cheese newsletter, is wrapped in some kind of decomposing grape leaves. (Cheese is INSANE, ya'll. INSANE.) Everything I've read online about it describes it as "complex" and "extravagant". So I imagine I'll get around to tasting it soon (maybe even tomorrow), but I am definitely intimidated by it. (Thanks for ruining my appetite for cheese, Lindberg!!!)
And that does it, folks! I highly recommend Red Leicester if you can find it, and I think everyone could use more Brie in their life. Happy cheesing!
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